Classic Meatloaf Comfort

My Dad has a 1990's printing of a good old fashioned Betty Crocker cookbook. You can't go wrong with Betty. We only ever use the book for three recipes, meatballs, chili and meatloaf. I used to hate meatloaf when I was a kid. I suppose it was because I disliked catsup as a child. As an adult; however, it's true comfort food 101. Here's the recipe we use, meatloaf Betty Crocker.
As with anything that involves cooking (not baking), you can change it to suit your needs and wants.  The picture below was with a combination of pork and ground beef. I've also done it using the trifecta of meats, beef, pork and veal. You can substitue the bread for bread crumbs using about a 1/3 cup. There are more variations on this classic recipe than you could shake a stick at. We actually don't put the catsup on top, opting for a thick brown gravy instead, which always pairs perfectly with the potatoes. They are Yukon Golds in this case, creamy and tasty mashed with lots of butter and a hint of cream. For a veggie? Here I used french cut string beans, but whatever your favorite is can be used to round out the meal. When fall rolls around and we are beginning to gravitate inside, this is usually one of the first meals we start with.